This is lip smacking when served hot with rotis. It is full of flavors and mild and yummilicious curry. Ennegayi as the name itself suggests this dish uses more oil not too much but the use of ground sesame seeds and peanuts add to it. Use young baby eggplants because they melt in mouth in curry. I usually prepare this at night and serve in the morning or a few hours before serving and heat before serving this way it adds more taste and brinjal is well soaked in gravy.
You may use half a tsp of crushed jaggery for a little sweet taste anyway I’d rather prefer it hot.
- Fresh brinjal(Baby Egg Plant): 4-5
- 3 tbsp Peanuts
- ¼ cup dried shredded coconut, 100grams
- 2 tbsp Tamarind pulp extract
- 1 tbsp white Sesame seeds
- 3 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 6-8 dried red chillies
- 5 black pepper corns
- 3 cloves
- 5 garlic cloves
- 5 tbsp oil
- ½ tsp mustards
- Salt to taste
Step 1: In a frying pan dry roast all ingredients except mustards and tamarind.
Step 2: In a blender grind all ingredients to fine paste (use desired quantity of water). Take care not to make it runny as it’s used for marinating.
Step 3: Take egg plants and partially slit into quarters, it has to remain intact with stem. Fill the slits with the thick paste, salt and tamarind paste and marinate for 30minutes to 1 hour.
Step 4: Heat oil in a wok/deep frying pan, add mustards and allow popping up. Keep flame in medium low and drop stuffed brinjal one by one, it splutters in the beginning so cover the lid for 3 minutes and flip over. Add the remaining paste with 2 cups of water make salt adjustment and cook until it’s soft/done. Continue to boil to get desired thickness of gravy.
- Stir occasionally but don’t separate them from stem
- Best suits with rotis made from rice flour
- Serve hot
- As I always say adjust spices based on your spice level